Japan Local Donburi Championship

[vc_row][vc_column][vc_single_image image=”2598″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row js_color_overlay=”rgba(0,0,0,0.37)”][vc_column][vc_custom_heading text=”Compare the different donburi (rice bowl dishes), all available in small sizes for just 500 yen, and vote for your favorite.

How to Participate in the Japan Local Donburi Championship:

1. At the donburi ticket counter, buy one ticket for each you want to try. (One ticket is 500 yen.)

2. Go to the booth of the donburi you’d like to try and exchange your ticket for a serving. Try different ones to compare them.

3. Put your coin into the voting box for your favorite to cast your vote.

4. On the last day, the event will decide the #1 local specialty donburi!

Although you can buy as many donburi tickets as you like all at once, voting is limited to once per person, so you will only be given one voting coin.
” font_container=”tag:h6|font_size:20px|text_align:justify” use_theme_fonts=”yes”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2586″ primary_title=”Kagoshima Gorgeous Kurobuta Pork Donburi from Shibushi” primary_align=”justify” hover_title=”Kagoshima Gorgeous Kurobuta Pork Donburi from Shibushi” hover_align=”justify” hover_background_color=”vista-blue” el_width=”80″]Second place winner last year. With fatty grilled and stewed pork wrapped in rolled Japanese-style omelette and topped with a boiled egg seasoned in soy sauce, this donburi is full of all things Kagoshima![/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2587″ primary_title=”Fatty Tokachi Beef Donburi” primary_align=”justify” hover_title=”Kagoshima Gorgeous Kurobuta Pork Donburi from Shibushi” hover_align=”justify” hover_background_color=”turquoise”]Third place winner last year. Tokachi beef raised in the open fields of Obihiro in Tokachi has the finest quality beef fat and umami. It melts in your mouth![/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2588″ primary_title=”Nagoya Cochin Chicken and Egg Donburi” primary_align=”justify” hover_title=”Nagoya Cochin Chicken and Egg Donburi” hover_align=”justify”]This donburi uses Nagoya Cochin meat and eggs, and has all the depth and umami you could ever want. Winner of the Donburi Grand Prix Gold Prize.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2590″ primary_title=”The Pioneer! Kinjishi Roast Beef Donburi” primary_align=”justify” hover_title=”The Pioneer! Kinjishi Roast Beef Donburi” hover_align=”justify”]Uses rare parts of Hokkaido beef. People line up all across the country for this roast beef donburi. The deciding factor for its tastiness is in the homemade chili oil and secret yakiniku sauce recipe.[/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2591″ primary_title=”Chichibu Waraji Miso-Pickled Pork Donburi” primary_align=”justify” hover_title=”Chichibu Waraji Miso-Pickled Pork Donburi” hover_align=”justify”]You might wonder about adding “waraji?!” to a donburi, but this pork cutlet made with Chichibu traditional soy sauce, Chichibu’s best pork preserved in miso, and a slow-boiled egg make for a mild dish.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2593″ primary_title=”Chiba Ramen Rice” primary_align=”justify” hover_title=”Chiba Ramen Rice” hover_align=”justify”]Chiba Prefecture’s own “Chiba Ramen” is now a donburi! Features “isumi rice” typical of Chiba Prefecture, and juicy and healthy “non-metabolic pork” developed at Chiba University![/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2594″ primary_title=”Toyama White Shrimp and Fatty Masu Donburi” primary_align=”justify” hover_title=”Toyama White Shrimp and Fatty Masu Donburi” hover_align=”justify”]This donburi features fatty masu and plenty of white shrimp caught in Toyama Bay and made into tempura. Topped and completed with egg white tempura.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2595″ primary_title=”Echizen! Crab Donburi” primary_align=”justify” hover_title=”Echizen! Crab Donburi” hover_align=”justify”]Starting with rice freshly cooked with crab, with all the condensed and fresh umami flavor of the crab, this dynamic crab donburi is topped with perfectly paired crumbled grilled nori, and arranged with flaky crab meat, kani miso (crab innards), and ikura pickled in soy sauce.[/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2596″ primary_title=”Shinshu Takamori Chopped PORK Donburi” primary_align=”justify” hover_title=”Shinshu Takamori Chopped PORK Donburi” hover_align=”justify”]Made with pork raised on delicious Shinshu water. Enjoy this dish seasoned with green onion, wasabi, and a splash of dashi at the end. This chopped pork dish is extravagant.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2581″ primary_title=”Premium Mikawa Isshiki Grilled Eel Donburi” primary_align=”justify” hover_title=”Premium Mikawa Isshiki Grilled Eel Donburi” hover_align=”justify”]Mikawa Isshiki eel grilled to perfection and seasoned with a sauce based with Aichi tamari soy sauce.[/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2580″ primary_title=”Izumo Grilled Nodoguro Donburi” primary_align=”justify” hover_title=”Izumo Grilled Nodoguro Donburi” hover_align=”justify”]We turned “Nodoguro Sushi,” winner of “The Japan Gift Awards 2017 Shimane Prefecture Award,” into an easy-to-eat donburi style meal. “Nodoguro” caught in the Sea of Japan and Shimane Prefecture Nita Koshihikari rice are a match made in heaven. The elegant sweetness of this fatty meat is addictively delicious.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2578″ primary_title=”Marinated Winter Yellowtail Donburi (Atsumeshidon)” primary_align=”justify” hover_title=”Marinated Winter Yellowtail Donburi (Atsumeshidon)” hover_align=”justify”]Marinated winter yellowtail donburi is a staff meal that fishermen once ate on board fishing vessels, as a preserved food made with leftover sashimi pickled in a soy-based sauce. This dish uses Oita Prefecture Japanese amberjack only. After you eat half, enjoy the rest as ochazuke by adding skipjack tuna dashi! Twice the tastiness in one donburi.[/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2579″ primary_title=”Nakatsu Japanese Fried Chicken Donburi” primary_align=”justify” hover_title=”Nakatsu Japanese Fried Chicken Donburi” hover_align=”justify”]Oita Prefecture’s local cuisine, “chicken rice.” Hanadori chicken rice has a simple and nostalgic flavoring made with sweet Kyushu soy sauce. Next, this local donburi is topped with delicious Hanadori Nakatsu fried chicken made with an aged garlic and soy-based sauce and several kinds of vegetables and fruits that taste great even when they cool down.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2583″ primary_title=”Hachinohe Marinated Fatty Mackerel Donburi” primary_align=”justify” hover_title=”Hachinohe Marinated Fatty Mackerel Donburi” hover_align=”justify”]Grand Prix winner last year. Mackerel caught in the waters off Hachinohe are raised in icy ocean currents, and extremely fatty! Enjoy this donburi made by a mackerel specialty shop![/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2584″ primary_title=”Hall of Fame Donburi Sea Urchin Donburi” primary_align=”justify” hover_title=”Hall of Fame Donburi Sea Urchin Donburi” hover_align=”left” hover_background_color=”turquoise” hover_btn_title=”Lead more” hover_btn_color=”turquoise” hover_btn_size=”sm” hover_btn_align=”center” hover_add_button=”true” hover_btn_link=”url:%23%23|||”]Rice cooked with a good helping of broth made with natural Risiri kelp and sea urchin! We made rice, the staple food of Japanese people, even more delicious.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][/vc_column][/vc_row]